Last March I shared a story with you about a lovely man and his love of banana cream pie. But it occurred to me that the vanilla custard itself deserved its own post so folks can find it with a quick search. It's simple to make and you can use it in a trifle or as filling between layers in a special cake or even just eat it with a spoon. Sure you can use custard powders but they have negligible nutritional value and some odd sounding ingredients, as well as sugar. This custard, on the other hand, has fresh egg yolks, so it would helpful if you are trying to boost the protein in someone's diet. But MOST importantly, it tastes delicious!
The following amounts make a little more than 1 3/4 cups or 425ml of custard. Just so you know.
1⁄2 cup or 110g sugar
1⁄3 cup or 42g all-purpose flour
1⁄4 teaspoon salt
2 1⁄4 cups or 530ml milk
4 egg yolks
1 tablespoon or 15g butter
2 teaspoons vanilla extract
In 2-quart saucepan (no heat!) mix sugar, flour and salt. Stir in milk until smooth.
|Make sure you get ALL the lumps out before turning on the heat.|
|See the tiny bubbles? It's gently boiling.|
|I know it doesn't look like I was quickly stirring but that is just because I fake poured for |
the camera and then really poured and stirred like crazy after.
|Occasionally, scrape the saucepan with a rubber spatula.|
|When I made it again for this last photo, my eggs in Dubai had much more yellow yolks. |
Hence the beautiful yellow in the bowl of custard.